Looking for a dish that’s equal parts elegant and comforting? This Baked Crab and Asparagus Spread is just the thing to bring to your next gathering, or to enjoy at home with a crusty baguette and a glass of wine. Fresh, tender asparagus meets rich, flavorful crab meat in a creamy, cheesy spread that bakes into bubbly, golden perfection. This recipe makes enough to share, and it’s simple enough to whip up even on a busy day.
Ingredients:
- 1 tablespoon olive oil
- 1 bunch asparagus, trimmed and cut into 1/2-inch pieces
- 1 cup chopped canned artichoke hearts
- 1 cup chopped fresh tomatoes
- 3 cloves garlic, chopped
- 1 6-ounce can lump crab meat, drained
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
- 2 eggs
- 1 8-ounce package Neufchâtel or cream cheese, softened
- 1/2 cup milk
- 1/3 cup grated Parmesan
- 2 large pinches smoked paprika
- 1/4 cup slivered almonds
Directions:
- Heat oven to 375°F. Heat the olive oil in a saute pan, then add the asparagus, artichokes, tomatoes and garlic. Saute for about 5 minutes until asparagus is just tender. Remove from the skillet and place in a small, oiled baking dish. Stir in the crabmeat, and add salt and pepper.
- In a food processor, blend together the eggs, Neufchâtel and milk until fully incorporated. Pour the egg and cheese mixture over the crab and veggies, then top with Parmesan, smoked paprika and almonds. Bake uncovered on the middle rack in the oven for 25 minutes. Remove from the oven and serve hot with toasted baguette slices or crackers.
Serving Suggestion:
This crowd-pleasing appetizer pairs well with white wines like Sauvignon Blanc or lighter reds like a Pinot Noir. Serve with crisp slices of cucumber, jicama or zucchini as an alternative to bread or crackers.
Stop by Oryana to pick up fresh asparagus, high-quality crab, and everything else you need to make this irresistible dish. Let us know if you try it, we’d love to see your creations!
Share your spread with us on Instagram and tag @oryanatc
Recipe and photography from Grocery.coop
